136 



58 



a greater number of sugars is lost, it must be admitted that Sc. mastitidis markedly ap- 

 proaches the strains of Sc. cremoris whicli have greatest maltose and dextrin fermen- 

 tation, and as we have, moreover, never found Sc. cremoris save in milk, and dairy pro- 

 ducts, there is much that might seem to suggest its derivation from the streptococcus 

 of the udder. Sc. maslitidis can be introducedwith the mother's milk (see footnote)into the 

 digestive tract of children or young animals, but streptococci of this species are also now 

 and again found in adults, as shown at the top of Table XVI. 



In morphological respects, it entirely resembles Sc. cremoris. The cells are perhaps on the 

 whole somewhat less liable to stretch before division, so that chains with disc-shaped links 

 are more frequently met with. This feature (PI. X) is however, far from reliable as a dis- 

 tinctive character. In broth, it generally forms flakes. No. 1, was however, so short-chained, 

 that it rendered the broth cloudy. The Gram staining process was not always equally 

 successful. No. 1 rendered the dextrose broth slightly slimy after a considerable length 

 of time. We have never, however, noticed that .SY. mastitidis was able to render milk 

 slimy. 



Streptococcus thermophilus (Table XVII) is the most frequently occurring strepto- 

 coccus in low pasteurised milk and in milk which has been preserved at 40° — 50°. It 



Table XVII. 





1 



Streptococcus 

 thermophilus 



isolated from 



'S c 









u 



« 











lannose i 



v 



a 

 ifl 

















Milk 



No. 



° c 



c 



0) 



_o 

 ^' 



»! 



o 



o 





c 



1 



o 

 > 



1 



alactos 



O 



a 

 JS 

 u 

 u 



O 



CS 



s 



o 



CJ 

 (S 

 hJ 



o 



c 



'C 

 Q 



1 



c 



6o 



c c 



S<- 



°/o of 

 Total N. 







5 





< 









_] 



Q 







1/3 



















< o 



SN 



DN 



1 



Milli left to stand 

 24 hours at 45° 



w 



























2,3 



3,8 



1,6 



1,4 







0,2 



4,1 























2 



4,5 



2,8 



0,3 



2 



Milk 2 heated 

 Va hour at 70° 

 and left to stand 

 24 hours at 

 6°— 10° 



» 



c 





 





 





 





 





 





 



1,8 



2,.3 

 8,6 



1,1 

 2,7 



0,5 

 4,3 



1,1 



7,2 





 1,1 



2,5 

 7,9 





 





 





 





 





 0,2 



1 



8,1 



4,0 



1,2 



3 



Milk 3 heated 

 'io hour at 70° 

 left to stand 

 24 hours at 30° 



w 

 c 





 





 





 



b 









 





 



1,1 



3,4 



1,6 

 7,0 



0,5 

 0,7 



0,5 







6,8 











1,4 

 5,9 





 





 













 











u 



5 



5,0 



0,4 



-=-0,2 



4 



Milk 4 heated 

 »la hour at 70° 

 and left to stand 

 24 hours at 40° 



w 

 c 





 





 





 









 





 



0,9 

 7,0 



h 



2,3 

 8,3 







4,3 





 0,7 



0,7 

 5,4 





 0,2 



2,0 

 6,8 





 





 





 





 





 



1 



7,0 







5 



Milk 5 left to 

 stand 

 24 hours at 50° 



w 

 c 







t 





 





 0,7 





 





 











0,7 

 5,9 



1 



1,8 

 7,4 







2,3 





 3,2 



0,9 

 5,4 





 0,7 



2,0 

 6,5 





 













 









3 



6,8 



0,4 







G 



Genuin Bulgari- 

 an Yoghourt 1 



w 

 c 









 





 





 





 











2,9 



3,2 

 5,0 





 



0,9 

 1,6 







6,1 





 



3,2 

 6,3 





 





 













 





 



1 



7,0 



1,5 



-7-0,3 



7 



Emmental 

 cheese in the 

 press 





0,G 















0,5 



0,2 



3,8 



3,8 



1,1 



1,4 



M 



1,8 



4,6 



0,9 



0,2 



0,2 



1 



0,2|0,2 



1 



I 



7,4 







